Día De Los Muertos or “Day of the Dead” is a two-day festival originating from Mexico that unfolds in an explosion of color & life-affirming joy. The festival is about demonstrating love & respect for past loved ones while setting intentions for the future. In honor of the holiday, Toro Latin Kitchen & Lounge is showcasing a special Día De Los Muertos menu with new fall cocktails & dishes.

We arrived at Toro & a colorful ofrenda had been arranged at the front of the restaurant. The vibrant ofrenda included a collection of Día de Los Muertos objects placed on display for the celebration.

Our server Nathan had a wonderful demeanor and was very knowledgeable on the Día de Los Muertos menu.

We started off our meal with the Día De Los Muertos ‘Bebidas’ which included the Blood Orange Margarita, the Marigold Spritz, and El Día Rosa. The Blood Orange Margarita was made with del maguey Vida mezcal, blood orange, lime, lemon, & agave.

The Blood Orange Margarita was paired with the Amarillo Ceviche was made with aji amarillo, leche de tigre, mango, cucumber, and red onion.

The ceviche delivered a burst of fresh & tangy flavors characterized by fruity mango.

The Marigold Spritz was made with del maguey Vida mezcal, chenin blanc, lemon, marigold, & sparkling wine - it was paired with the Blackened Tuna Taco made with cabbage slaw, poblano tartar sauce, & corn tortilla.

The spritz had a refreshing and bubbly taste that paired well with the zesty coleslaw on the taco (the Blackened Tuna Taco was delicious).

El Día Rosa was made with del maguey Vida mezcal, spicy simple, lemon, prickly pear puree, egg white, & dragon fruit - it was paired with Tiradito.

El Día Rosa was my favorite seasonal cocktail of the meal - it tasted just as beautiful as it looked and was velvety smooth on the tongue.

For the Día De Los Muertos appetizer, we had the Empanadas De Muertos made with guajillo-corn masa, cheese, chicken tinga, crema fresca, & avocado-cilantro puree.

These empanadas were crisped to perfection on the outside & juicy, savory on the inside.

We can never go to Toro without getting my favorite - the Sweet Corn Empanadas made with aji amarillo, avocado purée, manchego cheese and chimichurri.

Delicious flakey, buttery puff pastries filled with creamy, sweet corn that keep us coming back for more!

For the Día De Los Muertos entree we had the Filete En Mole Negro made with beef tenderloin, house made mole negro, heirloom carrot, butternut squash puree, marigold, & microgreen.

The beef tenderloin was so succulent - its meaty flavor complemented the sweet, nutty taste of the butternut squash puree.

For dessert we had the Caramelized Pumpkin Crema made with pumpkin custard, caramelized pepita, edible marigold, & cinnamon ice cream .

A Día De Los Muertos meal to remember!

Huge thanks to Toro, Nathan, Aly, and Prim + Co for hosting us! Celebrate Día De Los Muertos with Toro from October 3rd to November 5th. Reservations, (which are highly encouraged) can be made online at www.torodenver.com.

Check it out babes and let them know that denv.her. sent you! xx

Toro, Latin Kitchen & Lounge

Service options: Dine-in · Takeout · Delivery
Located in: Hotel Clio (Toro offers free valet parking)
Address: 150 Clayton Ln Ste B, Denver, CO 80206
torodenver.com
Phone: (303) 253-3000

Toro, Día De Los Muertos